Most of us choose salads because they are light and healthy, but did you know that your salad dressing could be sabotaging your good intentions?
I was shocked to discover that most store bought salad dressings are full of sugar, preservatives and oils that make you fat. Yes, you heard right, oils that are dominated by Long Chain Triglycerides which are slow to metabolize and therefore stored as fat in your body. These same oils are high in omega 6 fatty acids and consuming too many of them can cause inflammation and speed up the aging process. I am talking about corn oil, soybean oil, cottonseed oil, canola oil and sunflower oil. In fact, most processed foods are full of these oils and I believe this is the biggest reason there is so much obesity in the United States today.
So what’s an Ageless Wannabe to do? You want to consume oils that are dominated by Medium Chain Triglycerides which give you energy, and do not flood your body with insulin, and therefore they are not stored as fat in your body.
I am talking about Coconut Oil and Olive Oil. It is really hard to get store bought dressings made with these oils. I even checked the ingredients on the Trader Joe’s Organic Red Wine & Olive Oil Vinaigrette and low and behold I had been duped. While there was Olive Oil in the dressing, the 3rd ingredient was vegetable oil from soy or canola oil. I just may have to come up with my own line of salad dressings.
Your best option is to make your own dressing. Before you start groaning, think about all the money you will be saving. Ounce per ounce store bought dressing is ridiculously expensive.
One of the easiest things to do is to mix Organic Cold Pressed Extra Virgin Olive oil with some Balsamic Vinegar or Apple cider vinegar.
My favorite home made dressing is made with Coconut Oil. You can buy organic cold pressed coconut oil at the store or buy in bulk and get a much better price at www.mountainroseherbs.com
Cathey’s Coconut Oil dressing
¼ cup of coconut oil (you can use olive oil instead)
½ teaspoon of Dijon mustard
1 tablespoons of apple cider vinegar
Juice of 1 lemon
½ teaspoon of Himalayan salt or whatever salt you have on hand
2 tablespoons of finely chopped onions or shallots
pepper to taste
you can also add your favorite herbs
You can double or triple the recipe and have enough for the whole week. No need to refrigerate it.
Coconut oil can be a little tricky because it can become solid at room temperature. If this happens you can run some hot water over the bottle until it melts. Another thing, make sure your salad is room temperature. If you pour coconut oil dressing over cold cold salad it will harden on the leaves. It doesn’t taste bad, just kind of looks funny.
Making your own salad dressing is easy, less expensive and can go a long way in slowing down the aging process.
For more information on the many benefits of coconut oil, scroll down and read my entry titled “crazy for coconut oil”.
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